Brytni Sarpy’s (Valerie) Louisiana Pecan Candy
ingredients
3 cups sugar 2 cans condensed milk 2 sticks of butter 1 large bag or 2 small bags of pecans vanilla extract (just a few drops) wax paper
directions
1. In a nonstick pot, melt butter. 2. Add sugar, condensed milk and a drop of vanilla for taste (you can add an additional drop based on the taste and sweetness). Then, bring to boil. 3. Turn down heat to maintain a steady boil, stirring constantly, until you get a caramel color and the texture of the ingredients starts to thicken (in order to drop candy on wax paper when hard enough). Be careful not to burn it, and you have to continually stir! It takes about 20 minutes. 4. Add pecans toward the end, while still stirring. 5. Once you’ve achieved the right texture and color, drop the candy on wax paper, about half a fistful (same as you would cookie dough scoops), and leave to set (a few hours). 6. Enjoy!! Makes about 12 pieces (sized like a cookie).
Where does the recipe for the pecan candy come from?
“This is my grandma’s recipe. It’s a popular dessert candy in Louisiana.”
What do you like about this dish?
“Pecan candy — affectionately known by my family as just candy — is my favorite dessert. Goes back to my Creole roots, and is easy to make in theory, but tough to execute and perfect.”
Do you have any tips for someone who is making it for the first time?
“My biggest tip is, be prepared to mess up. It is very easy to burn, and if you don’t stir consistently, you won’t get the proper consistency. It’s not uncommon to have to do a second batch. The color and texture is the hardest and most important part of the process!”
Does it make for a good taste the next day?
“Yes, they are great to eat the next day ... and the day after that ... and the day after that .... ”